cranberry lemonade
6 tablespoons organic sugar
1 1/2 cups water
3/4 cup fresh squeezed lemon
juice (about 5 lemons)
3 cups organic cranberry juice
fresh mint leaves
In
a sauce pan over medium heat, combine the sugar and water and cook stirring to
dissolve the sugar. Bring to a boil and cook until syrup is clear, about 5
minutes. Remove from heat and stir in fresh squeezed lemon juice. Let cool and then pour into
a pitcher and refrigerate until thoroughly chilled. Stir
the cranberry juice into the lemon juice mixture. Serve in a chilled glass and
garnish with mint leaves and lemon slices.
